Richard (Rick) Boyer joined The Phoenician in September 2014 as Executive Chef. Experienced in the award-winning culinary operations of Starwood’s Luxury Collection property, he spent part of his early career working with Chef Alessandro Stratta at the resort’s former Five Diamond modern French restaurant, Mary Elaine’s. Most recently, Boyer served as Culinary Director and Executive Chef for the Forbes Five-Star/AAA Five Diamond resort, The American Club at Destination Kohler in Kohler, Wis. While there, he led a team of 120 associates, overseeing its 12 venues as well as its banquet operations and production and demonstration kitchens. Prior to that, he spent nearly seven years at the Inn on Biltmore Estate in Asheville, N.C., joining the hotel as Executive Chef before taking on the additional role of Food and Beverage Director. His 22-year career has also included the position of Chef de Cuisine for both 27 Ocean Blue at the Five-Star Boca Raton Resort and Club; and Wright’s at the Arizona Biltmore. A member of The American Culinary Federation and the Chaîne des Rôtisseurs, Boyer received his degree from the New England Culinary Institute. In spring 2014, he was the guest chef for the Champions Dinner at the Masters Tournament at Augusta National Golf...